The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qua...The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.展开更多
文摘The popularity of traditional fermented food products is based on their healthiness.The addition of a starter brings consistent,desirable,and predictable food changes with improved nutritive,functional,and sensory qualities.The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages,and most of the reported data on traditional foods were based on the analysis of the fnal product.The contribution of an individual starter component(plant residue)is not experimentally substantiated for any traditional fermented food,but this data are very essential for the formulation of an efective starter.In this study,Asparagus racemosus,which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent,was used as a starter for the preparation of rice fermented food under laboratory scale,and its microbial and nutrient profle was evaluated.The fermented product was a good source of lactic acid bacteria,Bifdobacterium sp.,yeast,etc.The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%.The content of protein,fat,minerals,and vitamins(water-soluble)was considerably improved.Most notably,oligosaccharide(G3-matotriose),unsaturated fatty acids(ω3,ω6,ω7,andω9),and a pool of essential and non-essential amino acids were enriched in the newly formulated food.Thus,the herbal starter-based rice fermented food would provide important macro-and micronutrients.They could also deliver large numbers of active microorganisms for the sustainability of health.Therefore,the selected plant part conferred its suitability as an efective starter for the preparation of healthier rice-based food products.
